1 cup (190 g) dried red lentils, rinsed and drained
2 cups (200 g) small cauliflower florets
1/2 lb (225 g) shrimp, cut into small pieces
1/2 cup (75 g) crushed capellini or angel hair pasta
1/4 cup (10 g) cilantro, finely chopped
1/4 cup (60 ml) sour cream
Lime wedges, to taste
In a large pot over medium heat, soften the onion, celery, garlic and ginger in the butter. Add the spices and continue cooking for 1 minute. Add the tomato paste and stir to coat. Add the broth and lentils. Season with salt and pepper. Bring to a boil, then simmer for 10 minutes.
Add the cauliflower and continue cooking for 5 minutes over medium-high heat. Add the shrimp and pasta and cook for 2 more minutes. Remove from the heat and let rest for 5 minutes before serving.
Add the cilantro. Divide the soup among six bowls. Garnish with the sour cream and serve with lime wedges.